Coconut Red Lentil Curry
Warming and hearty red lentils, ginger and spices make this vegan, oil-free, gluten-free dish a family favorite.
Main Course, Side Dish, Soup
cilantro, coconut, curry, ginger, Indian, lentil, tomato
soup pot with lid
large Yellow onion rough chopped
large leek all the white and as much green parts as possible
whole cinnamon sticks
can diced fire roasted tomatoes
long knob of fresh ginger skin removed
fresh garlic minced
or more Tbs good quality curry powder
uncut serrano pepper blackened in a cast iron skillet
dried red lentils assure inedible debris is removed
can unsweetened coconut milk
medium zucchini cut into rounds about 1 inch thick, then cut in halves
handfuls fresh cilantro leaves with large stem removed
Bring a stainless steel Dutch oven to mercury ball teperature. See Notes for explanation.
When the pot is at mercury ball temperature, add the chopped onions and leeks. Sauté until the onions are tranparent and fragrant, about 2 minutes.
Add cinnamon sticks and cloves and continue to saute to prevent burning or sticking.
Add the garlic. Sauté for about another minute.
Add minced ginger, and curry powder and sauté till fragrant, about another minute.
Add the tomatoes including the liquid and continue to sauté till it begins to boil.
Stri in broth, blackened serrano pepper, lentils and coconut milk. Simmer covered for about 5-10 minutes.
Add zucchini pieces and simmer covered until lentils and zuchini are tender. Maybe 15-20 minutes.
Serve in a bowl garnished with sliced grape tomatoes, fresh cilantro shredded unsweetened coconut, drizzles of coconut milk.
Recipe adapted to be oil-free and Whole Food Plant Based compliant by Meryl Fury from epicurious
Check out this link for a great explanation of how to heat a pan so you can sauté without oil.
Coconut Red Lentil Curry https://pbnm.org/blog/coconut-red-lentil-curry/